Recipe by Jonah
This is a typical noodle dish of Baden-Baden and the Schwaebische region in Germany. The main ingredient is potatoes. Schupfnudeln get their name from the Upper German word "Schupfen", meaning "to shove, push, throw or chuck". They are traditionally hand-made by rolling out potato dough on a board and cutting the dough into noodles. Schupfnudeln, which are a kind of Spaeztle (home-made pasta), are simple and easy to make. They are delicious and they go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes. I'm posting this recipe in response to a request in German Cooking Forum.
Top Review by kleine_rosa_hexe
This was very good. But you can eat them sweet,too. I tried them once with thick Vanillin-sauce. My kids liked it. But schupfen doesn't have to do with schubsen.... it means something to throw lightly. The Schupfnudeln are thrown lightly in the pan, when you fry them.
- 750 g potatoes
- 60 g flour
- 1⁄2 teaspoon salt, to taste
- 1 egg
- 1⁄4 teaspoon nutmeg, freshly scraped or ground,or as desired
- 1 tablespoon chopped parsley
- 50 g lard
Directions See How It's Made
- Boil the potatoes in their jackets for 25-30 minutes.
- Peel the potatoes and put them on a lightly floured board.
- Mash them with a rolling pin.
- (You can also use a potato masher).
- Add flour, egg, parsley, salt and nutmeg.
- Knead well to form a smooth dough.
- Roll out the dough to about 1 cm thick or to the thickness of your thumb.
- Cut flattened dough into thin strips of 5 cm long.
- Gently roll out the strips or stretch them until the ends taper.
- Leave aside for 15 minutes.
- (Alternatively, you can immediately toss the noodles into boiling water. Remove them when they rise to the surface).
- Heat lard in a pan and fry the noodles till golden brown.
- Serve with roast pork, racks of lamb, sauerkraut or any cabbage dish.